Banquet Cook I

2 months ago


Miami, Florida, United States MB Redevelopment, LLC Full time

Job Summary

We are seeking a skilled Banquet Cook I to join our culinary team at MB Redevelopment, LLC. As a Banquet Cook I, you will play a critical role in the preparation and presentation of food for our guests.

Key Responsibilities

  • Assist in the preparation of food cooked to order, prepping food for service, according to established standardized recipes.
  • Set up and organize work area with all necessary supplies and equipment.
  • Receive, inspect, and rotate all food products to ensure that only fresh, high-quality ingredients are used.
  • Prepare and store raw food products prior to cooking.
  • Follow standardized recipes in the preparation of menu items prior to cooking.
  • Adhere to established portion control guidelines, minimizing waste.
  • Plate foods according to established plating/presentation guidelines.
  • Monitor finished product waiting for server pick up to ensure food is served promptly, notifying supervisor of any delays in service.
  • Ensure that a quality product is prepared and served in a timely manner.
  • Follow all Governmental Food Sanitation Standards at all times.
  • Monitor refrigeration and holding temperatures, clean and sanitize work surfaces, wash hands frequently.
  • Use knives, slicers, mixers, choppers, grinders, and all other equipment in a safe manner according to the manufacturer's recommendations.
  • Notify supervisor of any equipment malfunction or safety hazard immediately.
  • Provide steward with timely notification of need for clean dishes, pots, pans, etc.
  • Return soiled pot, pans, and cooking utensils to pot wash area, inform steward of any hot items.
  • Clean and break down work area, return all unused ingredients to proper storage at end of shift.
  • Ensure that all closing side work is complete, cooking equipment is turned off, and kitchen is secure at end of shift.

Requirements

  • High School Diploma, or its equivalent.
  • One year cooking experience in upscale, high-volume hotel or freestanding restaurant or post-secondary culinary training/certification as 'Cook' from a recognized culinary training school.
  • Thorough knowledge and understanding of Food Service Sanitation Standards.
  • Thorough knowledge and understanding of standard kitchen equipment and its use.
  • Ability to stand, stoop, bend; lift and carry up to 35 pounds.
  • Ability to read, write, and speak English.
  • Ability to work flexible schedule to include weekends and holidays.

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